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Comment: Great condition. Clean copy. No writing or highlighting in book. Spine in great condition.

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The bountiful cuisine of the Mediterranean evokes thoughts of luscious grains, pasta, vegetables, fruits, and, of course, olive oil. But did you know that current research also indicates that people who reside in these regions have the lowest rates of chronic diseases and one of the highest life expectancies in the world?

In The Everything Mediterranean Cookbook, Culinary Institute of America graduate Dawn Altomari-Rathjen teams up with registered dietician Jennifer M. Bendelius to provide you with 300 of the most sumptuous—and healthy—recipes that the Mediterranean has to offer.

From Roasted Garlic Served on Crostini and Oven-Dried Tomatoes to Mushroom Ravioli with Walnut Parsley Pesto, The Everything Mediterranean Cookbook helps chefs of all levels bring the Mediterranean into the comforts of their own home.

Featuring:

Acorn Squash Bake

Frittata

Red Lentil Lasagna

Stuffed Grape Leaves

Braised Okra with Tomato

Vegetable Samosas

Whether you’re cooking for one or having a full dinner party, The Everything Mediterranean Cookbook will have your guests begging you for the secret recipe!

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Editorial Reviews

About the Author

Dawn Altomari-Rathjen earned her bachelors degree in Culinary Arts Management from the Culinary Institute of America and has been a chef and culinary manager at several restaurants. She lives in Port Ewan, New York.

Jennifer M. Bendelius, M.S., R.D., earned her masters degree from Columbia University. She is a member of the American Dietetic Association. Ms. Bendelius lives in Fort Lee, New Jersey.

Most Helpful Customer Reviews

I haven't tried any of the recipes yet because most of them require the prior preparation of a stock or sauce (recipes are also provided for these)in order to prepare the main recipe. The recipes sound good and flavorful, but I need to make the time to prepare the sauces/stocks and put them in the freezer so I can make these recipes on a moments notice. So if you're looking for a cookbook that you can just pick up and instantly make the recipe, this is not the one for you.

Yes, these recipes take time because you have to do some homemade stock, but that is why they taste so much better. I am a Chef and I write recipes and have written several cookbooks myself. I can tell you this book and recipes are very good and a much healthier way about cooking. I already make my own stock and sauces, because it is much healthier (taste better) then buying store bought high sodium and full of MSG stocks and sauces. I have learned in Italy how to cook Italian food and this book is pretty close to the real thing. If you love to cook and want to make healthy dinners for your family then I recommend this book. If you are wanting a quick meal then this is not the book for you, although they do have some quick recipes too. Mediterranean cooking is all about Fresh, Fresh, Fresh Ingredients and that is why it taste so good.

I wish the marketing had been clearer that this is mainly a diet book. The inclusion of such recipes as the one for steamed broccoli was so disappointing. I have a repertoire of stocks that goes far beyond what this book offers and am used to having them on hand all the time. I am a fairly accomplished cook and was looking to branch into traditional Mediterranean cuisine which I have never tried before. This book does not take you there. It's going to the library sale.

This diet is really great! However the only down fall I found is that it is very costly. Eating fresh and organic is most certainly way to go but we were spending way too much on food to be on this diet. Recipes are wonderful and you feel really good after you eat a lot of these foods for awhile. This diet is not for someone on a budget.

My issue with this book isn't so much that it could be a diet book (though some of the recipes are a little... lean), or that it expects you to make your own stocks and sauces, or that some of the ingredients are more expensive than I'd prefer -- though those are all valid points. Rather, my issue is that all of the recipes I've encountered so far (and I mean ALL) are too vague in their instructions, or seem to call for incorrect amounts of ingredients. A few examples:

-Vegetable Samosas, pg. 200 -- There is no way that an amount of flour totaling only 3/4 of a cup can make 6, 4-inch circular pieces of dough that *don't* fall apart when you try to handle them, especially if the only thing holding them together is water and olive oil. I think I got 3, 3-inch pieces out of this, and they had almost no taste. The filling made a decent vegetable curry by itself, though.-Poached Chicken Breast, pg. 246 -- This recipe leaves out one teensy detail: it doesn't tell you how long to cook the chicken!! It just says, "Place the chicken breasts on top of the vegetables and pour in the wine and stock; bring to slow simmer." Gee, thanks. Also, this dish had practically no flavor; the veggies consist of a leek, a shallot, garlic, a carrot, and celery. No spices or herbs whatsoever; I should have improvised and added my own. This was a waste of wine, if you ask me.-Sauteed Pork Medallions and Potatoes, pg. 272 -- In all fairness, this recipe turned out to be delicious. My gripe about this one is more about a poor wording choice between steps 2 and 3. Here it is: "2. Heat the olive oil in a saute pan over medium heat. Add the pork, then season with half of the oregano and garlic. 3. Add the potatoes and season with the other half of the oregano and garlic." Wait, *what*?Read more ›

This book is broken down into various categories and then you have a variety of recipes. The recipes are very well explained and from all around the Mediterranean. Most people only think of Greece and Italy but they have recipes from the Middle East, Spain, Morocco and all around the Med. I have used the recipes numerous times and I am extremely happy with the results.